Chili Cornbread Skillet
Ingredients
The chili
-
1
tablespoon
canola oil
-
1
small
sweet yellow onion, diced
-
1
medium
green bell pepper, diced
-
¼
teaspoon
kosher salt
-
2
tablespoons
tomato paste
-
3
cloves
garlic, minced
-
15
ounce can
sweet golden corn kernels, drained
-
2
teaspoons
chili powder
-
1
teaspoon
ground cumin
-
½
teaspoon
dried oregano
-
½
teaspoon
smoked paprika
-
28
ounce can
crushed tomatoes
-
15
ounce can
pinto beans, drained and rinsed
-
15
ounce can
light red kidney beans, drained and rinsed
The cornbread
-
1
cup
2% milk
-
1
tablespoon
apple cider vinegar
-
1
large
egg
-
½
cup
canola oil
-
1
cup
fine cornmeal
-
1
cup
all-purpose flour
-
¼
cup
granulated sugar
-
2
teaspoons
baking powder
-
½
teaspoon
baking soda
-
½
teaspoon
table salt
-
¾
cup
shredded sharp cheddar cheese
-
to taste
fresh chopped cilantro, jalapeño, and sour cream for serving
Instructions
- Heat a 12-inch cast iron skillet over medium heat and add canola oil.
- Sauté the onions, peppers, and salt until softened and golden.
- Add tomato paste, garlic, and half of the corn, and sauté until aromatic.
- Stir in spices and cook briefly before adding crushed tomatoes and beans.
- Reduce heat and let the chili mixture simmer while preparing the cornbread.
- Preheat the oven to 400°F.
- Mix milk and vinegar in a measuring cup and let sit for 10 minutes.
- Whisk in the egg and canola oil, then mix dry ingredients in a bowl.
- Combine wet and dry ingredients, folding in cheese and remaining corn.
- Flatten the chili mixture in the skillet and pour the cornbread batter on top.
- Bake for 18 to 20 minutes until golden brown, covering with foil if browning too quickly.
- Garnish with cilantro, jalapeño, and sour cream before serving.
Nutrition Facts (estimated)
Servings
6 servings
Calories
504
Total fat
12g
Total carbohydrates
84g
Total protein
19g
Sodium
1014mg
Cholesterol
48mg
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